#16206 100 g
#16208 500 g


Macerating enzyme for premium reds

Lallzyme EX-VTM is a pectinase with cellulase and hemicellulase side activities for red wines destined for aging.  It has a specific action on both grape cell walls and cell membranes. This action allows for a complete and rapid release of anthocyanins and a more efficient release of tannins leading to stable anthocyanin-tannin bond­ing. The end result of this bonding is a more structured wine with deep, stable color. Aromatic profile analysis indicates that Lallzyme EX-V increases the release of aromatic compounds while respecting the varietal char­acteristics of the grape.

To Use: Dissolve Lallzyme EX-V in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then add to the crushed grapes at the beginning of  maceration or the onset of cold soak.

Storage: Dated expiration. Store dry enzyme at 25°C(77°F). Once rehydrated use within a few hours.

Recommended Dosage


10-20 g/ton


Not recommended


Not recommended

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